Seafood Tips

This tangy shrimp salad can be served as a starter, in a sandwich or croissant, or as a light lunch When serving as a light lunch, serve with a slice of warm French bread. If you prefer it not so tangy, simply delete the tabasco sauce and chili powder.

Tangy shrimp salad with mango sauce Ingredients

1 pound fresh large shrimp

1 mango, peeled and chunked

2 t lemon or lime juice, freshly squeezed or concentrated

1-1/2 cups of pineapple chunks

1 cup tomato, chopped

1 small red onion, thinly sliced

1 t tabasco sauce

1 t chili powder

1 t chicken stock

mixed lettuce leaves

Method

Place the mango chunks into a blender.

Add lemon or lime juice.

Blend until a puree.

Place in refrigerator to chill.

Place the shrimp, chicken stock, tabasco sauce and chilli powder in a large saucepan.

In a large skillet, cook the ham, onion, and garlic in oil. Cook until the onions are translucent (clear). Stir in the broth, tomatoes, parsley, bay leaf, chili powder and peppers Bring to a boil. Stir in rice. Reduce heat, cover, and simmer for about 15 minutes. Cook until rice is tender (may be longer than 15 minutes). Add shrimp and lemon juice. Cook 5 minutes longer, or until shrimp turns pink. Discard bay leaf prior to serving.

This is a filling dish in and of itself. However, you may want to enjoy it with a fresh mixed greens salad accompanied with a vinaigrette dressing.

Although higher in cholesterol than many other types of seafood, shrimp are low in saturated and total fat, and can certainly be enjoyed as part of a low fat diet. These low fat shrimp fajitas are a nice alternative to other popular varieties such as beef or chicken.

Preheat oven to 350 degrees. Wrap tortillas in foil, and warm them in oven for 15 minutes. Combine cilantro, lime juice, cumin, chili powder and garlic in a glass bowl. Add shrimp. Stir well and marinate for 15 minutes. Heat oil in a large nonstick skill. Sauté onion and pepper for a 3-4 minutes, until softened. Remove vegetables from skillet and keep warm. Add shrimp with the marinade; sauté until just pink, about 3 minutes. Return vegetables to the skillet. Cook for 1-2 more minutes, until heated thoroughly. Spoon mixture on to warmed tortillas. Top with fat-free sour cream and salsa as desired.

Shrimp is a versatile seafood that can be grilled, steamed, baked, poached, boiled, and fried. Here are some other facts to know when cooking shrimp:

In general, a serving portion size is considered 1/3 to ½ pound of shrimp per person. Add some green tea to your poaching or boiling liquid for a delightful taste.

No matter how you cook it, shrimp is an excellent source of protein. It also is a low carbohydrate, low fat, and low calorie food. It is a source of Omega-3 fatty acids, also. Shrimp also contains high levels of vitamin B12, zinc, iodine, phosphorous, potassium, selenium and iron and have smaller quantities of calcium, magnesium and sodium. Many of these vitamins are essential for healthy skin, bones and teeth.

Shrimp can be green, pink, brown, blue, white or yellow in color before cooking, and turn pink with white meat after cooking. The most popular types are: brown, pink, and white. Most of them are caught from the Atlantic Ocean.

Cold water shrimp are preferred for cooking since the meat is noted for being more succulent and of better quality than warm water shrimp. (Atlantic shrimp – as sold in Red Lobster – is cold water shrimp).

Shrimp are normally graded by size and count, meaning the average number of shrimp to make a pound weight. The higher the number, the smaller the shrimp.

Not a shrimp cooking tip, but a buying tip (and general information shrimp tip):

Grilling shrimp is one of the tastiest and quickest ways to enjoy this wonderful type of seafood. You can use either an indoor or outdoor grill for any grilled shrimp recipe. The choice is up to you. Here is a recipe you are sure to enjoy any time of the year. Grilled Honey Mustard Shrimp serves 2 1 pound medium fresh shrimp, deveined and peeled 1 medium green pepper, 1 medium onion, chunked 1 medium zucchini, sliced 1” thick honey mustard salad dressing skewers

Preheat grill. Lightly spritz with oil, if using an indoor grill. Place all ingredients onto skewers, alternating between items. Brush honey mustard dressing onto the shrimp skewers. Place onto grill. Cook on one side for about 2 minutes, til veggies are lightly browned Turn skewer over. Cook other side until shrimp is pink in color. This indicates doneness. Serve with a small bowl of dressing, if desired.

To enjoy this dish, simply remove the items from the skewer and dip into the extra bowl of dressing, if desired. For a complete meal, this grilled shrimp recipe can be served on top of a bed of rice which has been seasoned with fresh basil. A tangy, cabbage cole slaw for a side dish would be great. Dessert could be whatever your heart desires. Beverage of choice could be a Chardonnay, if you want wine.

Shrimp recipes range from appetizers to main dishes, of course, and who knows shrimp better than Red Lobster? Here is a tasty recipe that can be used for any occasion. For those times when you want something that is a nice change of pace from your everyday type of meal, this shrimp recipe is for you. The sweet dipping sauce adds a delightful twist to the fried shrimp.

Dipping sauce: 1 c orange marmalade ¼ c honey Heat oil in electric skillet til bubbly, 375 degrees. Or, you can use a deep-fat fryer. Combine first five ingredients into a mixing bowl. Stir in water and oil, mix until smooth. This will be your batter mixture. Dip shrimp into batter, then into coconut. Coat thoroughly. Place into bubbling oil. Fry only a few shrimp at one time (about 3 minutes) until golden brown. Drain on paper towels.

To prepare dipping sauce: Heat marmalade and honey in a saucepan. Stir until blended. Serve warm.

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